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  • olive oil
  • 250g chestnut mushrooms
    trimmed and sliced
  • 2 cloves garlic
    chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 500g pack ready-made polenta
  • to serve rocket
  • 30g of shavings parmesan
    to serve

Nutrition: per serving

  • kcal389
  • fat16.8g
  • saturates0g
  • carbs50.4g
  • sugars0g
  • fibre7g
  • protein12g
  • salt1.58g

Method

  • step 1

    Heat 2 tbsp oil in a large frying pan. Add the mushrooms and garlic along with a pinch of salt. Cook on a high heat for 5 minutes until they are browned. Mix the vinegar with the sugar and pour over the mushrooms. Stir until the mixture becomes syrupy, for about 1-2 minutes.

  • step 2

    Heat a chargrill pan or grill to hot. Cut the polenta into wedges and brush with a tiny bit of oil. Grill on both sides, then serve with the warm mushrooms, a handful of rocket and a few parmesan shavings.

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